Stick of Butter Rice
This quick and easy Stick of Butter Rice recipe has only 4 ingredients and is a fantastic side dish. It packs a punch of flavor and can be prepped in minutes!
A SIMPLE, FLAVORFUL RICE RECIPE
I know the recipe is called Stick of Butter Rice because it does use a stick of butter but I also thought about calling it French Onion Rice because that is the more dominant flavor. Whatever you decide to call it, I hope you call it good! With just 4 basic ingredients and a small amount of preparation, you can create flavorful rice dish that pairs perfectly with a ton of main dishes. It is the perfect “dump and go” recipe!
FREQUENTLY ASKED QUESTIONS
No need to rinse first.
Of course. If you are sensitive to sodium, or need to for diet purposes, you can absolutely use low sodium or no sodium added beef broth and canned French onion soup. In fact, I would absolutely recommend it if you are at all worried about the salt levels.
If that flavor profile isn’t for you, you could try a can of beef consomme instead of the French Onion soup. Keep in mind, the French onion soup is the dominant flavor so you’d basically just be making a beef rice if you didn’t add the onion soup.
Negative, nope, na-da, don’t do it! This will not turn out correctly if you use instant. The texture will be gross. Just stick to the long grain rice. If you really want to switch it up, try brown rice. That should work, but I haven’t personally tested it, so I can’t give specific suggestions on how to make it that way. I just know brown rice needs more cooking liquid and requires more time.
While this is a lovely side, you could add in some protein like cooked chicken, cooked pork, cooked and crumbled ground beef, etc. You could also add in some veggies like peas and carrots or mushrooms.
Keep leftovers in the fridge for up to 4 days. You can also freeze them for up to 3 months.
Reheat any leftovers in the microwave or in a baking dish in the oven, covered with foil until warmed through again.
This rice can be served with pretty much any type of protein you enjoy: chicken, beef or pork. Here are some suggestions to make this a meal:
–Roast Chicken
–Mississippi Pot Roast
–Air Fryer Garlic Butter Steak Bites
–Air Fryer Pork Chop Bites
–Pan Fried Pork Chops
–Crock Pot Cubed Steak
–Chicken Bundles
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- long grain white rice – no instant rice. See my FAQ’s above for more detail.
- beef broth– if you want a lighter version, try chicken broth. Also, please see my FAQ’s above about using low or no sodium options.
- condensed French onion soup– this is the primary flavor of this recipe to me, so make sure you have a good brand that you enjoy.
- unsalted butter– stick to unsalted butter since the broth and the soup both are salty already.
HOW TO MAKE STICK OF BUTTER RICE
Preheat the oven to 425°F. Spray an 8×8-inch baking dish with cooking spray. Add the rice, beef broth, and onion soup to the baking dish, and stir to combine.
Add the thinly sliced butter on top.
Cover with foil. Place in the oven and bake for 30 minutes. Uncover and bake an additional 30 minutes until the rice is tender.
Serve immediately.
CRAVING MORE RECIPES?
- Taco Rice
- Mom’s Spanish Rice
- 3-Ingredient Mexican Rice
- Beef Fried Rice
- Old Fashioned Dirty Rice
- Vegetable Fried Rice
- Chicken and Rice Casserole
- Instant Pot Dirty Rice
- Enchilada Rice
- Cheesy Ground Beef and Rice Casserole
Stick of Butter Rice
Ingredients
- 1 cup long grain white rice
- 10 ounce can beef broth (can use low sodium)
- 10 ounce can condensed French onion soup (can use low sodium)
- ½ cup (1 stick) unsalted butter, thinly sliced
Instructions
- Preheat the oven to 425°F. Spray an 8×8-inch baking dish with cooking spray.
- Add 1 cup long grain white rice, 10 ounce can beef broth and 10 ounce can condensed French onion soup to the baking dish, and stir to combine.
- Add ½ cup (1 stick) unsalted butter, thinly sliced on top. Cover with foil
- Place in the oven and bake for 30 minutes. Uncover and bake an additional 30 minutes until the rice is tender.
- Serve immediately.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you are at all worried about sodium levels or if you think it might be too much salt for your liking, please purchase no/low sodium beef broth and French onion soup.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This sounds delicious as is but
I’m going to saute some fresh mushrooms and stir them in when it’s done. (as you suggested.)
I’m also considering throwing some sliced water chestnuts in with the rice while it’s baking.
I’m pretty sure that will qualify me as a “FANCY GIRL!!!”
I love sooooo many of your recipes. Thank you, Brandie.
That sounds AMAZING Barb! Fantastic idea!!
This looks so good – I printed off the recipe right away! Thank you!
My husband and I love this rice! Simple to make and is very flavorable.
Yes this is SO good!
Made this last night after you shared it. Oh my it is so good and so flavorful! My husband isn’t a fan of rice but this has so much flavor that it doesn’t taste like boring rice. Plus it has texture which I think helps. Thanks so much for a fabulous recipe (we served it with grilled chicken)